Posts Tagged ‘chocolate scrolls’


One of the nicest things to make with bread dough is stuffed rolls. The fillings  can be anything that takes your fancy – I’ve made rolls with everything from olives and cheese, to rehydrated wakami with date and lime chutney.  It’s often a useful way to use up all the leftover deli bits in the fridge.  I’ve found that ham, cheese and semidried tomato rolls make a fantastic school lunch, and am often overjoyed to find some in the freezer on a Tuesday morning when Big Boy has a 6.45am orchestra rehearsal.

Occasionally, I’ll make these Nutella scrolls as a treat.  They’re easy, decadent and delicious, especially with Belgium chocolate added to the mix.  You can use this metholodogy with any filling you choose – just make sure you don’t use ingredients that are going to burn in the 200C oven, as the scrolls are sliced before baking and the filling will be exposed to direct heat.  My friend Dan makes Vegemite and cheese scrolls – a great hit with the wee folk – and Small Man adores olive and cheese scrolls (providing, of course, that the olives are marinated and pitted Kalamatas).

Begin by making a batch of the basic bread dough.  After it has finished rising for the first time, knock the dough back and roll it out on a lightly oiled bench to a 15″ x 11″ (38 x 28cm) rectangle (no need to be exact).


Spread a thick layer of Nutella all over the dough, leaving a one inch border the whole way around. Sprinkle a handful of choc chips over the top of the paste.



Using your spatula if necessary, roll up the dough, encasing the filling. Press lightly on the dough to seal.


Cut the dough into 12 equal pieces – this can be a bit fiddly, particularly if the dough is a bit sticky (depends a bit on the weather).  Use a serrated knife and lots of flour if you need to.  Place the messy cut scrolls side by side in a lined baking tray, just touching – they’ll prove into each other as they rise and bake.  Allow them to rise, covered in oiled clingfilm, for another half an hour.  In the meantime, preheat the oven to 220C (430F).



After the second rise, the scrolls will have grown into each other…


Once the scrolls have risen, remove the clingfilm and give the dough a light spritz of water. Put the tray into the oven, lowering the temperature to 200C (400F) in the process.  Bake for 20 minutes, until golden brown and the chocolate is all gooey and melted.


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